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Traveling to Rome with Kids

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Chicken Marbella

This recipe is a throwback to the ’80s. When just about every “gourmet” kitchen had a copy of The Silver Palate Cookbook. Remember the book with the red and white grid background? My mom had a copy and I remember her using it often. Even though it is a little kitschy now, there are still some really delicious recipes in it. Like this one for Chicken Marbella. When someone has a baby, a death in the family, or is in need of a meal for whatever reason, this is what I bring 9 times out of 10. This chicken dish needs to be started the day before. It really needs to marinade overnight. It helps soften the chicken, and results in tender and flavorful chicken that you will not get it if you skip this step. I speak from experience, and it was disappointing. The marinade is sweet and salty, my absolute favorite combination and then when you bake it, you cover it in brown sugar and wine. The chicken almost poaches in this liquid and is really one of my all-time favorite dinners. It usually is my “Welcome Fall” dinner. I serve it on a bed of baked rice and covered in chopped flat leaf parsley. When I bring it to a friend, I do bake it off, but if they already have quite a few meals, it freezes really well. You can freeze it cooked, or in the marinade and bake it off when you need it. I bring along a dish of baked rice (which also freezes well), a green salad, crusty bread, a bottle of white wine, and chocolate chip cookies.

Instructions

Put the olive oil, red wine vinegar, olives, capers, bay leaves, oregano, and garlic in a large Ziploc bag. Season well with salt and pepper.

Add the chicken to the bag, and let marinade overnight. Do not skip this step.

Place the chicken and all of the marinade in a large baking dish.Top the chicken with brown sugar and wine.Bake in a 350 degree oven for 45 minutes to an hour. Baste every 15 minutes or so with the cooking liquid.

Serve the chicken over baked rice with some of the cooking liquid, olives, and capers. Garnish with lots of chopped parsley.

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Bree, are the chicken breasts whole then cut in half? or is it 8 complete whole chicken breasts as if it is whole, seems like an awful lot of meat with other ingredients in it. I would certainly love to try it & I love your recipes!!

bakedbree

August 21st, 2011 at 8:57 pm

8 halves. 3 packages of chicken is usually what I use.

Jennifer

August 20th, 2011 at 6:22 pm

All the ingredients sound amazing. My family loves olives! But I’m concerned about the brown sugar. How sweet is the chicken when cooked? I’m worried it may be too sweet. Thanks!!

bakedbree

August 21st, 2011 at 8:56 pm

If you are concerned, then halve the amount of brown sugar, it is a little sweet.

Teri C

August 21st, 2011 at 5:15 pm

i agree with the prune addition as well. I’ve made this over the last 10 years on many occassion and for large groups. The prunes add another depth to the dish and it is GREAT the next day!

And this is why I love your blog! I’ll be making this meal next week and taking it to a brand new mama who is dear to me. Thanks for making my life easier!

bakedbree

August 22nd, 2011 at 7:46 pm

thank YOU for reading!

Ann

August 27th, 2011 at 12:00 pm

the original recipes calls for a quartered chicken…I would like to use a quarter chicken but afraid the skin will not cook properly

bakedbree

August 29th, 2011 at 11:21 am

I have never used whole chicken pieces, so I really don’t know.

Tissy

September 3rd, 2011 at 7:31 pm

I just finished eating this in “test run” – it’s SO good! I sort of made a face about having to marinate for 24 hours but I am SO glad I did!! My fiance comes home from deployment this month and this is going to be one of the first dinners I make when he gets back – he’ll think I spent all my time over the last 7 months learning to cook!!! Thanks again! 🙂

bakedbree

September 6th, 2011 at 8:56 am

I love this dinner, the marinading time is essential, because it also adds to the tenderness of the chicken, not just flavor. Your fiance will be so proud of you for learning how to cook!

Anna

January 10th, 2012 at 5:51 pm

This chicken was so delicous, thank you for sharing this recipe. I did include the prunes, and I used 1/4 cup of agave instead of the 1 cup sugar. It was divine! I wish I had made a double batch it got gobbled up so fast!

bakedbree

January 17th, 2012 at 4:15 pm

glad that you liked it Anna.

Sheila

January 13th, 2012 at 9:32 pm

I’m making this ahead and then reheating it in a couple of days. What tips do you have for reheating? Thanks so very much for your help.

bakedbree

January 17th, 2012 at 3:18 pm

I usually reheat it in the microwave, but I don’t have one anymore. I would cover it with foil and put it in a 300 degree oven until warmed through.

L Seidelman

February 3rd, 2012 at 4:40 pm

Been making this recipe ever since I bought TSP Cookbook – it’s truly one of those dishes that you can truly depend on over and over. Never disappoints. Bree, I love your blog/photography and have turned on many of my foodie friends to your recipes. Thanks for being so inspiring.

bakedbree

February 9th, 2012 at 3:40 pm

thank you! It is a classic, no-fail recipe.

Cathy

May 13th, 2013 at 1:24 am

I want to make this for a fundraiser for 8 on Wednesday. Is the chicken you use skin-on bone-in or boneless, skinless. Also, can I bake the rice in advance and heat it up when I’m ready to serve? Great blog, thanks. I’m so glad I discovered you!

bakedbree

May 23rd, 2013 at 9:37 pm

You can use bone in or boneless. And yes, you can reheat the rice.

Dianne

March 4th, 2015 at 2:51 pm

Do you cover the chicken to cook it or use an open dish in the oven?

bakedbree

March 5th, 2015 at 4:39 pm

Open dish.

Marie

May 23rd, 2016 at 3:19 pm

I just made this dish and would like to freeze it before I bake it to save it for the weekend when family is visiting. Is it okay to freeze before baking?
If so, do I have totally thaw it before baking?

Thanks,
marie

★★★★★

bakedbree

May 26th, 2016 at 11:44 am

I’ve never done it this way. I bake it first, then freeze. But I would let it thaw in the marinade.

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Welcome to my online home. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure. I live in Stuttgart, Germany with my Coast Guard husband and our three kids.

We pack our bags as often as we can. There is a lot of world to explore. We have explored ten countries just this year. When we aren’t traveling, we enjoy spending time at home - cooking, baking, reading, and spending time together.

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